1hr 30 mins to cook
3 garlic cloves, peeled, cut in half
1 x free range chicken
¼ cup olive oil
Pinch sea salt flakes
Splash white wine
1 L Pepe Saya Buttermilk
2 bay leaves
2 sprigs thyme
1.5 kg roasting potatoes
250g Brussels sprouts, trimmed, halved
Pre-heat oven to 220C.
Trim the green from the leeks and give
them a very good wash.
Cut in half lengthways and place in a large,
heavy-based baking tray.
Place the garlic in the cavity of the chicken
and rub the outside
of the chicken with olive oil and salt.
Truss the chicken with kitchen string
to form an even shape so it cooks evenly.
Place the chicken, breast side up, on the
leeks and drizzle with wine.
On the stovetop, over a medium-high heat,
bring the buttermilk to the boil,
add the thyme and bay leaves and pour over
and around the chicken.
Place the tray in the oven with the legs
towards the back and roast
for 15 minutes. If the buttermilk curds
are browning too quickly, cover with foil.
Meanwhile, for potatoes, peel and
halve potatoes lengthways.
Place 1 potato, cut-side down, on a board
and make thin, evenly spaced cuts at 5mm
intervals, about two-thirds of the way through the potato.
Continue with remaining potatoes.
After 15 minutes, drop the temperature to
180C, add the potatoes and sprouts,
spooning over those lovely pan juices, and
bake for a further 30 to 40 minutes
or until nearly cooked through.
Turn the oven off and with the door ajar,
leave the chicken in the cooling oven for
an additional 15 minutes before carving.